Baking Vegetarian

Wholemeal Tartlets with Mushroom Filling

Wholemeal Tartlets with Mushroom Filling
  • ½ cup wholemeal plain flour
  • ½ cup white plain flour
  • 45g butter
  • 1 teaspoon grated lemon rind
  • 1 egg yolk, lightly beaten
  • 2 tablespoons lemon juice
  • Approximately ⅓ cup grated tasty cheese
  • 30g butter
  • 5 green shallots, chopped
  • 375g mushrooms, chopped
  • 1 tablespoon white plain flour
  • ¼ cup skim milk
  • ¼ cup grated parmesan cheese
Pastry: Lightly grease 12 shallow patty pans. Sift flours into medium bowl, rub in butter. Stir in rind, egg yolk and enough juice to mix to a firm dough. Turn pastry onto lightly floured surface, knead lightly until smooth, cover, refrigerate for 30 minutes. Roll pastry out thinly, cut out 12 x 8cm rounds, press into prepared pans, trim edges
  1. Cover each case with greaseproof paper, fill with dried beans or rice. ba«e in moderately hot oven for 5 minutes. Remove beans and paper, bake further 5 minutes or until golden brown, cool. Place 1 level tablespoon of filling into each case, sprinkle with tasty cheese. Bake in moderately hot oven for about 10 minutes or until cheese has melted
Mushroom Filling: Melt butter in medium saucepan, add shallots and mushrooms, stir over low heat for about 5 minutes (or microwave on HIGH for about 4 minutes) or until liquid has evaporated. Stir in flour, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute). Remove from heat, gradually stir in milk, stir over high heat (or microwave on HIGH for about 2 minutes) until mixture boils and thickens; cool. Stir in parmesan cheese.
  1. Makes 12.
  2. Total time: 2 hours


Pastry Vegetables and Salads

Onion Flan

Onion Flan
  • 625g shortcrust pastry
  • 12 medium onions, chopped
  • 60g butter
  • 2 tablespoons oil
  • 1 tablespoon plain flour
  • 4 eggs
  • ¾ cup cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • good pinch nutmeg
  • 1 cup grated Swiss cheese
  • A little extra butter
  • parsley to garnish (optional)
  1. Line a lightly greased family Size flan with pastry. Prick well and bake in a moderately hot oven (200C) for 15 minutes. Meanwhile fry onions in the butter and oil over a low heat, stirring occasionally until tender but not brown, about half an hour. Sprinkle with flour, mix well and cook gently for 2 minutes. Cool slightly. In a mixing bowl beat the eggs with cream, salt, pepper and nutmeg. Gradually mix in the onions and half of the cheese. Adjust seasoning if necessary. Pour into partially baked pastry shell. Sprinkle on the rest of cheese and dot with a little butter. Bake in moderate oven (190C) for 25 to 30 minutes or until set and lightly browned. When cooked, place flan on top of a pudding basin. The removable base will quickly free the pastry shell from the sides of the flan. Garnish with parsley, if liked. Serve warm.
  2. Total time: 1 hour 20 min


Pastry Snacks

Savoury Pastry Portions

Savoury Pastry Portions
  • Puff Pastry
  • Grated Cheese
  • Spinach
  • Bacon
  • Egg, Beaten
  1. Cut squares of pastry 10cm by 10cm.
  2. Place a small amount of spinach in one corner of pastry, topped with cheese and bacon, and then fold the opposite corner over it, to form a triangle. Press down sides and prod the top with a fork to allow air in. Brush over with egg and place in oven on moderate until golden brown.
  3. ENJOY!!!


Pastry Snacks

Hot Cheesie Triangles

Hot Cheesie Triangles
  • 15 sheets ready made filo pastry
  • 90 grams butter melted
  • Filling:
  • 200 grams fetta cheese, grated
  • 125 grams mature cheddar cheese
  • ¼ teaspoon ground nutmeg
  • ¼ cup snipped chives
  • black pepper
  1. Preheat oven to 190 degrees C. Grease 2 large baking trays. For the filling, crumble the fetta cheese into a bowl. Stir in the cheddar cheese, chives and nutmeg. season to taste with pepper. Place a sheet of filo pastry on a cold, dry work surface; brush with melted butter. Cut filo in half, lengthways, with kitchen scissors. Fold each half in half lengthways and brush with more butter. Cover remaining pastry with clear plastic wrap. Put 4 level teaspoons of the filling on the lower corner of each strip. Fold the filo over the filling to form a triangle. Continue folding over along the pastry strip to form a triangular package, completely encasing the filling. Put on a baking tray. Fold the other pastry strip in the same way. Repeat with the remaining filo pastry and filling. Brush the triangles all over with melted butter. Bake for 15 minutes, or until crisp and golden brown. serve warm.
  2. Total time: 40 min



Fruit Tarts

Fruit Tarts
These are great for your hungry little monsters when they come home from school with "mum I'm hungry, whats to eat"
  • 6 slices raisin bread
  • 2 x 125g ctns Vanilla Creme Fruche
  • Seasonal fruits (I use Kiwi fruit, Banana, Strawberries and Blueberries)
  1. Preheat oven to 180 C. Remove crusts from raisin bread and use a rolling pin to roll the the bread firmly to flatten. Lightly grease a muffin pan with olive oil and press the bread slices into it. Bake in oven for 8 mins or until golden. Transfer to a wire rack and cool.
  2. Spoon in the fruche top with the your choice of fruit and serve.
  3. Total time: 20 min


Baking Dessert

Self Saucing Chocolate Pudding

Self Saucing Chocolate Pudding
  • 1 cup of self raising flour
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla essence
  • ¾ cup of sugar
  • 2 tablespoons of Cocoa
  • ½ Cup of Milk
  • 2 Tablespoons of butter. (not margarine)
  • ¾ Cup of Brown Sugar
  • ¼ Cup of Cocoa
  • 1¼ Cups of Boiling Water
  1. Sift dry pudding ingredients into a bowl.
  2. Gradually stir in milk, vanilla and melted butter. Once the mixture is smooth and lumps are removed pour it into a oven dish.
  3. Mix together the sauce ingredients. Gently pour the ingredients over the uncooked pudding base. Bake in a moderate oven (180c) for 40 minutes.


Dessert Pastry

Apple Pie

Apple Pie
  • 1 cup plain flour
  • 1 cup self-raising flour
  • ½ teaspoon salt
  • 6 tblsp butter
  • 1 egg
  • 60ml milk
  • 2 tblsp castor sugar
  • 6 cooking apples
  • ½ cup sugar
  • 120ml water
  • 2 cloves
  1. Peel, core and thinly slice the apples.
  2. Place in a large saucepan with sugar, water and cloves.
  3. Cook on low heat until apples are tender, then drain off any excess water.
  4. Sift flours and salt into a bowl.
  5. Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
  6. Beat egg, sugar and milk together.
  7. Make a well in the centre of dry ingredients and gradually add egg mixture, stirring with a knife to form a dry dough.
  8. Turn on to a lightly floured board and knead lightly.
  9. Cut into two pieces, one slightly larger than the other.
  10. Roll out the larger piece to line a 23 cm pie plate.
  11. Fill with cooked apples.
  12. Moisten the edges of the pastry with water.
  13. Roll out remaining pastry and cover the apples. Press edges together firmly.
  14. Trim the edge and decorate with pastry scraps.
  15. Make a hole in the centre and brush over with egg and milk.
  16. Bake in a moderate to hot oven for 30 to 40 minutes or until golden brown.
  17. Sprinkle the top with icing sugar.


Dessert Pastry

Almond Tart

Almond Tart
  • 125g rough puff pastry
  • ¼ cup cake crumbs
  • 2 tablespoons strawberry jam or lemon butter
  • 1 tablespoon sugar
  • A few drops of almond essence
  • 2 eggs, separated
  • 1 tablespoon ground almonds or coconut
  • 2 tablespoons castor sugar
  1. Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with it. Crimp the edge. Spread with jam. Combine egg yolks, ground almonds or coconut, cake crumbs, sugar and almond essence. Spread on pastry lined Pie plate. Beat egg whites until stiff, gradually add castor sugar and continue beating until sugar is dissolved. Spread meringue in peaks over pie. Bake in a hot oven (230 C) for 10 minuies then lower to 190 C for a further 20 minutes or until pastry is cooked and meringue lightly browned. 6 servings.


Cakes Dessert

Almond and Pear Cake

Almond and Pear Cake
A lovely, moist dessert cake that will please. The corn flour can be replaced with plain flour if you don't need or want gluten free.
  • 1 cup almond meal
  • ½ cup sugar
  • 2 tbsp corn flour
  • 80 grams butter, cubed
  • 2 eggs
  • 1 tsp vanilla
  • 2 ripe pears, thickly sliced
  • 1 tbsp maple syrup
  1. The ingredients above are for a 20cm tart case or cake tin.
  2. Place almond meal, corn flour, sugar and butter in the food processor
  3. Process until the mixture resembles wet sand.
  4. Add in eggs, process until creamy and smooth.
  5. Transfer the mixture into the greased tart case or cake tin. I use almond oil to lightly oil mine and line the base with baking paper.
  6. Arrange the pears on the top.
  7. Bake in a preheated 175C oven until golden brown and cooked or until the inserted skewer comes out clean, usually around 45 minutes.
  8. Brush the cake with the maple syrup and cool down the cake


Baking Cakes

Spanish Nut Cake

Spanish Nut Cake
  • 250g butter
  • ¾ cup finely chopped walnuts
  • 1 cup sugar
  • 1 cup self raising flour
  • 3 eggs, separated
  • 1 tablespoon cinnamon
  • ¼ cup milk
  1. Grease, flour and paper line the base of 2 Deep round Sandwich Pans. Cream butter and sugar until light and fluffy. Beat egg yolks and blend with milk. Add egg yolk mixture and mix well. Stir in nuts, flour and cinnamon. Lastly fold in stiffly beaten egg whites. Pour into pans and bake in a moderate oven (180°C) for 30 to 40 minutes or until cooked. Leave in Pans for 5 minutes before turning out on to paper, sprinkled with sugar, to cool. Sandwich together with apricot jam or other filling.